Chickpea Chicken-Noodle Soup

By HeatherS

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 ounces spaghetti, broken into small pieces
• 1 carrot, thinly sliced
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 3/4 cup chopped fresh cilantro
• 4 cups low-sodium chicken broth
• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can diced tomatoes
• Kosher salt and freshly ground pepper
• 2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Heat the olive oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.

Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.

Per serving: Calories 495; Fat 15 g (Saturated 2 g); Cholesterol 91 mg; Sodium 281 mg; Carbohydrate 45 g; Fiber 7 g; Protein 42 g